Raw Mango Pickle | Foolproof Recipe of Raw Mango Pickle

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Recipe type: Pickle
Cuisine: Indian
Prep time: 
Total time: 
 
Raw mango pickle is most common Indian pickle recipe in Gujarati family. I have come up with this never-failing recipe with very important points and tips which will help you to get best result during even your first attempt.
Ingredients
  • 1 kg raw mango
  • 3-4 tbsp red chili powder
  • 1 cup salt
  • 1 tsp fennel or fennel powder (optional)
  • more 1 cup oil for preserving
  • For Tempering:
  • 250 gm yellow mustard seeds splits in lentil form (rai kuriya)
  • 375 gm fenugreek seeds splits in lentil form (Methi kuriya)
  • 1 tsp asafoerida (Hing)
  • 1 tsp turmeric powder
  • 2 tbsp red chili powder
  • around 750 ml oil
Instructions
  1. Start making pickle with tempering.
  2. First in deep bowl, spread mustard seeds. Then make layer of fenugreek seeds. Make sure, you will cover mustard seeds with fenugreek seeds.
  3. In middle, make small hole, in that add red chili powder, turmeric powder and asafoerida, again cover the spices with some fenugreek seeds. Make sure spices are covered with fenugreek around them.
  4. Now heat the 750 ml liter oil in another pan, sure oil is heated at perfect temperature. To check it, add pinch of seeds into oil, it they lift up immediately into oil, then oil is perfectly heated.
  5. Pure half of the oil (not all of it) into spices mix, and immediately cover with lid. Make sure bubble is generated and you will get good aroma of it. let it cool other half of the oil for further use.
  6. Then start cutting raw mango into some cubes. And wash them all.
  7. Once the pickle masala mix cool down complete then add salt. The amount of salt is used to preserve the pickle. So add at least 1 cup salt.
  8. Add red chili powder according to your taste of spiciness. I have added 2-3 tbsp more. Finally add some fennel seeds.
  9. Now mix the mango and store pickle into glass jar. At very next day, whatever the oil we have left after that tempering, pure it into jar. Let it rest for 2-3 days, and your mango pickle is ready to eat.
Notes
1) You can store this pickle into air tight glass container for 6 -8 months at room temperature.
2) If you store them into fridge, you can have it for a year.
3) In rainy season, due to more humidity, store this pickle into fridge.
Recipe by Veggie Food Recipes at https://veggiefoodrecipes.com/raw-mango-pickle-authentic-recipe-of-gujarati-raw-mango-pickle/